Last Sunday at the Dupont Market I bought blackberries. They are still sweet and plump, so keep an eye out for them and enjoy while they last! Here's a recipe for an easy and light cheesecake, with blackberry topping.
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter
1 tablespoon cinnamon
24 ounces Cream Cheese - softened
1 cup sugar
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
3/4 cup blackberry jam
2 cups fresh blackberries - or you can substitue frozen berries
Pre heat oven to 325 and allow cream cheese to come to room temperature.
Combine together graham cracker crumbs, sugar and butter. I used a food processor. Press evenly onto bottom of a springform pan.
In mixer, whip cream cheese with paddle attachment. Add eggs one at a time. Add sugar slowly. Pour mixture over crust.
Bake on middle rack for 45-50 minutes until set. Depending on your oven and size of springform pan, you may need slightly more or less baking time.
Mix sour cream and sugar until incorporated. Mix in vanilla. Pour over cheesecake and continue to bake 10 additional minutes. Allow to cool completely.
In the meantime, combine preserves and berries in pan and heat on low for 10 minutes, stirring occasionally. Allow to cool.
Pour berry mixture over cheesecake and serve.
Hint: make both cheesecake and topping the day before. Store covered in refrigerator until ready to serve. Reheat berry mixture in pan or microwave. Serve berries poured over entire cake, or along side for individual use.